617 besan recipes

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Layered cream cheese, cheddar, and spicy chili baked until bubbly and golden. This lighter chili cheese dip uses fat-free cheeses and comes together in under an hour. Scoop it up with tortilla chips.

Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Italian-style cheesy popcorn tossed with grated Parmesan, basil, oregano, and black pepper. A low-calorie savory snack with big flavor.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

A scrumptious variation of the casserole made with bean and bacon soup, celery and biscuits.

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Fresh lo mein noodles wok-tossed with Chinese mushrooms, bamboo shoots, bean sprouts, and celery in a savory oyster sauce. Faster than takeout at just 14 minutes.

Parchment wrapped chicken: tender chicken strips marinated in ginger-soy, tossed with bean sprouts, scallions, and walnuts, folded into parchment parcels and steamed. A classic Chinese restaurant appetizer made at home.

Chinese-style whole steamed fish topped with fermented black beans, fresh red chilis, ginger, garlic, and scallions. A Cantonese-inspired dinner that steams in 20 minutes and delivers clean, pungent, savory flavor.

Customizable noodle bowls with savory pork sauce, fresh vegetables, and egg strips. This interactive Chinese dish lets everyone build their perfect bowl, served hot or cold.

Collard greens go Thai-style in this quick wok stir-fry with garlic, soy sauce, bean paste, and vegetarian oyster sauce. Swap in bok choy, mustard greens, or broccoli for easy variations.

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Papaya lamb salad pairs stir-fried lamb chops with sweet ripe papaya, roma tomatoes, bean sprouts, and warm rice for a tropical-meets-Asian main-course salad. Served with lemon wedges and crusty bread.